The Best Homemade Lemon Meringue Pie Recipe

I’ve always believed the secret to the best homemade lemon meringue pie lies in balancing the tangy filling with a light, airy meringue and a perfectly flaky crust. Each element demands precision, from chilling the dough to whisking the egg whites just right. If you’ve struggled with soggy bottoms or weeping meringues, you’ll want to know the steps that make this recipe stand out. The answer might surprise you.

Recipe

This lemon meringue pie is hands-down the best I’ve ever made—seriously, it’s a knockout every single time. The secret? Freshly squeezed lemon juice and a buttery, flaky crust that melts in your mouth.

Oh, and that cloud-like meringue topping? Perfectly golden, airy, and just sweet enough to balance the zesty filling. My grandma used to say, “A good pie is made with love and patience,” and this recipe proves it.

Trust me, once you taste that first tangy-sweet bite, you’ll understand why this pie has become my go-to showstopper for every occasion. It’s easier than you think to make, and the rewards are absolutely irresistible. Let’s get baking—you’ve got this!

Ingredients

For the ultimate homemade lemon meringue pie, the right ingredients make all the difference. Freshness is key—using high-quality, flavorful components guarantees a pie that’s tangy, sweet, and perfectly balanced.

To save time or adapt to what’s in your pantry, we’ve included smart swaps where possible. But for that signature taste and texture, there are a few essentials you won’t want to skip.

For the Crust:

• 1 ¼ cups all-purpose flour: The base of your crust—opt for unbleached for a better flavor.
• ½ teaspoon salt: Enhances the crust’s overall taste.
• ½ cup unsalted butter (cold, cubed): Cold butter is non-negotiable for a flaky crust.
• 3-4 tablespoons ice water: Keeps the dough tender and workable.

For the Filling:

• 1 cup granulated sugar: Balances the tartness of the lemons.
• ¼ cup cornstarch: Thickens the filling perfectly—don’t substitute with flour.
• 1 ½ cups water: Forms the base of the filling.
• 4 large egg yolks: Adds richness and helps set the filling.
• ½ cup fresh lemon juice (about 3-4 lemons): Freshly squeezed is a MUST for that bright, zesty flavor.
• 1 tablespoon lemon zest: Intensifies the lemon flavor—don’t skip it!
• 2 tablespoons unsalted butter: Adds a silky finish to the filling.

For the Meringue:

• 4 large egg whites: Room temperature for better volume.
• ½ cup granulated sugar: Sweetens and stabilizes the meringue.
• ¼ teaspoon cream of tartar: Guarantees the meringue holds its shape—an essential for that perfect peak.

Pro Tips:

• Fresh lemons: Bottled lemon juice just won’t give the same bright, vibrant flavor.
• Cold butter for crust: Warm butter will make the crust dense instead of flaky.
• Room temperature egg whites: They whip up faster and create a more stable meringue.
• Cream of tartar: If you don’t have it, a splash of white vinegar or lemon juice can work as a substitute for stabilizing the meringue.

Little Wins:

• Add a pinch of salt to the meringue to balance the sweetness.
• Garnish with extra lemon zest or thin lemon slices for a polished, professional look.

How to Make the Best Authentic Lemon Meringue Pie

• Finish the filling by removing it from the heat and stirring in butter and lemon zest. The butter adds richness, while the zest enhances the lemon flavor. Pour the filling into the pre-baked crust and set aside.
• Prepare the meringue by beating egg whites in a clean, dry bowl until frothy. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form. Adding sugar slowly guarantees a stable, glossy meringue.
• Top the pie by spreading the meringue over the lemon filling, making sure to seal the edges to prevent shrinking. Use the back of a spoon to create peaks, which will brown beautifully in the oven.
• Bake the pie for about 10-15 minutes, or until the meringue is golden brown. Watch closely to avoid over-browning—this step adds color and texture to the meringue.
• Cool completely before slicing. Letting the pie cool guarantees the filling sets properly and makes clean slices easier. Refrigerate leftovers to maintain freshness.

Nutrition

A slice of homemade lemon meringue pie offers a balance of sweetness and tartness. Here’s the nutritional breakdown per serving:

Chef Tips

Making the perfect lemon meringue pie doesn’t have to be tricky if you follow a few key tips.

I always use fresh lemon juice for the filling—it makes a world of difference.

When whipping the meringue, confirm your bowl and whisk are spotlessly clean to achieve stiff peaks.

For a stable filling, mix the cornstarch slurry thoroughly.

Finally, bake the meringue separately to avoid weeping.